We achieve the unbeatable lightness, shelf life and deliciousness of our fruit pieces and slices through the process of freeze-drying. Freeze-drying is an extremely effective method for drying fruits. Even the Incas in the high altitudes of the Andes used this technique to extend the shelf life of their food. In freeze-drying, the water is removed from frozen fruits or vegetables under vacuum without first returning to a liquid state. This largely preserves the natural flavors, nutrients and color of the food.

The advantage of freeze-drying is its gentle approach. Unlike other drying methods, the food is not exposed to high temperatures, which can lead to a loss of nutrients, flavors and colors. Instead, drying takes place at low temperatures in a vacuum, which largely preserves the molecular structure of the food. In addition, the products have low residual moisture after drying. This results in a significantly longer shelf life, as the growth of microorganisms and enzymatic reactions are inhibited. Freeze-dried fruits and vegetables can be stored for a longer period of time without any loss of quality. In addition, the products are light and space-saving, which facilitates transportation and storage.

The advantage of freeze drying especially at Paradise Fruits is our decades of experience with complex process management. In addition, we have the latest mechanical equipment and special pilot plants, which allow us to define the optimal settings for the parameters of temperature, pressure and duration for each product individually.